Archive for July 6th, 2012

Here’s a play on the medieval theme of whole animals stuffed into other whole animals. Why not stuff vegetables with fruits, or vice versa? Squash and apples have an affinity for one another and work beautifully when grilled together. Here, acorn squash halves are stuffed with apple halves and flavored with cinnamon-scented honey. Be sure to get medium to large squash and medium to small apples so that the apples will fit neatly into the hollows of the squash.

Prep: 10 minutes
Grill: About 45 minutes.

– Long-handled tongs
– Four 12-inch squares heavy-duty aluminum foil.

Indirect heat, medium (325° to 350°F)
3- or 4-burner grill-middle burner(s) off
2-burner grill – 1 side off
Clean, oiled grate
Indirect heat, medium ash
Split charcoal bed (about 2 dozen coals per side)
20 replacement coals
Heavy-duty drip pan set between banks of charcoal
Clean, oiled grate on medium setting
Indirect heat, medium ash
12-by-12-inch bed, 3 inches deep
Clean, oiled grate set 4 inches above the fire.

4 tablespoons (½ stick) salted butter, softened
3 tablespoons honey
¼ teaspoon ground cinnamon
2 medium to large acorn squash, halved, seeds and stringy pulp removed
Pinch of cayenne pepper
2 small apples, peeled, stemmed, halved, and core removed Juice of ½ lemon
4 teaspoons raisins.

1. Heat the grill as directed.
2. Mash the butter with a fork on a clean work surface. Add the honey, cinnamon, and cayenne and mix until blended.
3. Put each squash half on a square of foil. Spread their interiors with half of the butter mixture. Put an apple half, flat-side up, in the hollow of each squash half. Drizzle with the lemon juice, and fill the hollow of each apple with raisins. Top with the remaining butter mixture. Wrap each loosely in a square of foil.
4. Put the squash on the grill away from the heat, cover, and cook for 45 minutes, until the squash and apples are tender enough to be easily pierced with a fork. If your grill has a temperature gauge, it should read between 350°F and 375°F. Unwrap and serve.

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